Title: Brazilian Salad
Categories: Salad
Yield: 1 Servings
| 1 1/2 | | Head mixed romaine and |
| | | Leaf lettuce washed well, |
| | | Gently patted dry |
| 3 | | Tomatos peeled and sliced |
| | | Thin |
| 1 | lg | Onion sliced thin |
| 1 | cn | (14-oz) hearts of palm |
| | | Drained and sliced |
| 1 | cn | (6-oz) drained black olives |
| 1 | cn | (15-oz) drained garbanzo |
| | | Beans |
| | | Fresh chopped parsley to |
| | | Garnish |
| | | Olive oil |
Line serving platter with large lettuce leaves. Break the remaining lettuce
into bite size pieces and place over the top of the large leaves. Arrange
tomato slices, overlapping down the center of the lettuce bed, tucking
onion slices in between the tomatos. Arrange sliced hearts of palm next to
the tomatos. Add rows of olives and garbanzos. Serve with a sprinkle of
parsley and olive oil or other favorite dressing on the side.